Thai Sweet Potato Noodles with Crispy Baked Tofu

Well hello there! I hope you all had an awesome Memorial Day weekend!

We didn’t eat any barbecue but we did take a day trip across the Bay on Sunday to play around for a bit in the Santa Cruz mountains. We started with brunch at Alice’s, a popular biker spot that serves homemade warm cinnamon coffee cake the size of your head.

Then we made our way to another small town called Pescadero to visit Harley’s goat farm to see baby goats, Archangeli’s for warm artichoke bread and Duarte’s Tavern for their famous artichoke soup.

You guys, that bread is something serious. They replenish the display every 10 minutes because they sell out so quickly which means every loaf is incredibly fresh and warm. It’s worth a trip to Pescadero on it’s own.

I actually bought it and the soup for dinner later that night but the bread looked so good that we couldn’t resist nibbling on it as we drove back to Woodside to end the day with a tasting at Thomas Fogarty’s Winery.

There was supposed to a hike somewhere in there too (to help burn off all of the carbs) but between time getting away from us and the cold fog we decided against it. But anyways, now that I’ve rubbed a bunch of carbs all in your face, let’s get back to the theme around here and look at some healthy food!

I recently upgraded my spiralizer to this schnazzy beauty and I have to say, it’s pretty freakin’ amazing. I mean, just look at those sweet potato noodles!

I want to make so many things with it but because I’ve been craving peanut sauce lately, I decided to start with a little Thai flavor.

I lightly sauteed the sweet potato noodles with garlic, jalapeno, red pepper, and coconut milk then tossed them in a peanut-lime ginger dressing and topped it off with fresh cilantro and green onion

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